DougGuy
01-16-2022, 12:22 AM
I made this dish tonight, then re-wrote the recipe to be exactly how I made it. Turned out VERY good! Cheesy, buttery, YUM!!
Ham And Potatoes Au Gratin
Ingredients:
• 4 cups Gold potatoes, peeled and sliced
• 1 1/2 cup diced cooked ham
• 1 cup diced sweet onion
• 1/2 cup butter
• 4 tablespoons Wondra flour
• 1 1/2 cups milk
• 2 cups shredded Cheddar cheese
• 1 tablespoon yellow mustard
• 3/4 teaspoon Tony Cachere’s Creole Seasoning
• dash white pepper
• Sprinkle smoked paprika
Cheese Mixture:
Melt butter in skillet, stir in flour to make light roux, gradually add milk stirring constantly until mixture thickens and bubbles, stir in mustard, add cheese, Tony’s, and white pepper, stir until cheese melts.
Directions:
Slice potatoes and parboil until almost tender. Saute ham and onion. Assemble potatoes, ham, and onion in a greased 8” x 11” baking dish, pour cheese mixture over potatoes and mix together, sprinkle paprika for color, bake at 350F until potatoes are tender and top is browned and bubbly, about 40mins.
294640
A note about the cheese, use some extra sharp cheddar, I found a block of Cabot Classic Vermont Cheddar in Wegman's, I haven't seen this Cabot cheese in any other stores and never used it before, but holy moley this stuff is DA BOMB!! Excellent cheddar, I think it brings out the best in this dish. I have had cheesy potato dishes before that didn't quite meet expectations, but this Classic Vermont cheddar is well worth hunting down!
294641
Ham And Potatoes Au Gratin
Ingredients:
• 4 cups Gold potatoes, peeled and sliced
• 1 1/2 cup diced cooked ham
• 1 cup diced sweet onion
• 1/2 cup butter
• 4 tablespoons Wondra flour
• 1 1/2 cups milk
• 2 cups shredded Cheddar cheese
• 1 tablespoon yellow mustard
• 3/4 teaspoon Tony Cachere’s Creole Seasoning
• dash white pepper
• Sprinkle smoked paprika
Cheese Mixture:
Melt butter in skillet, stir in flour to make light roux, gradually add milk stirring constantly until mixture thickens and bubbles, stir in mustard, add cheese, Tony’s, and white pepper, stir until cheese melts.
Directions:
Slice potatoes and parboil until almost tender. Saute ham and onion. Assemble potatoes, ham, and onion in a greased 8” x 11” baking dish, pour cheese mixture over potatoes and mix together, sprinkle paprika for color, bake at 350F until potatoes are tender and top is browned and bubbly, about 40mins.
294640
A note about the cheese, use some extra sharp cheddar, I found a block of Cabot Classic Vermont Cheddar in Wegman's, I haven't seen this Cabot cheese in any other stores and never used it before, but holy moley this stuff is DA BOMB!! Excellent cheddar, I think it brings out the best in this dish. I have had cheesy potato dishes before that didn't quite meet expectations, but this Classic Vermont cheddar is well worth hunting down!
294641